Recipe For Cooking Apricot-Filled Ladyfinger Sandwiches

Toaster Oven Cookies :: Cookie Cutter and Ball Cookies

Apricot-Filled Ladyfinger Sandwiches

Source: Country Home magazine - October 1992

4 egg whites
1/2 C. sugar
4 egg yolks
1/2 tea. finely shredded lemon peel
2 tea. lemon juice
1 tea. vanilla extract or flavoring
3/4 C. sifted cake flour
Apricot preserves

Line a cookie sheet with parchment. Set aside.

In a lrg. mixing bowl beat egg whites and a dash of salt with an electric mixer until soft peaks form. Gradually add 1/4 C. of the sugar, beating until stiff peaks form.

In a sm. bowl beat egg yolks on med. speed for 1 min. Gradually add remaining sugar, beating until thick and lemon-colored. Beat in lemon peel, lemon juice and vanilla extract or flavoring. Fold egg yolk mixture into egg whites. Fold in cake flour.

Spoon batter into a decorating bag fitted with a lrg. round tip (about 1/2 in. in diameter). Pipe 3 1/2 x 3/4-in. strips of batter 1 in. apart on the prepared cookie sheet. (Or, spoon batter into unprepared ladyfinger molds until batter is even with top of pan.) Bake in a 350 degree F oven for 8 to 10 min. or until lightly browned.

Transfer cookies on parchment or in molds to a wire rack. Cool cookies for 15 min. Remove ladyfingers from parchment or molds, then completely cool on the wire rack.

Just before serving, spread about 2 tea. apricot preserves on flat side of half of the ladyfingers. Top with remaining ladyfingers, forming sandwiches. If desired, store unfilled ladyfingers in the freezer until the day of serving.

Makes approximately 18.